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Matar Paneer

Matar Paneer
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Matar Paneer is a beloved North Indian vegetarian dish featuring soft paneer cubes and sweet green peas in a rich, creamy tomato-based gravy infused with aromatic spices. This wholesome, flavorful recipe offers a perfect balance of textures and spices that appeal to all palates and is easy to make at home, perfect for any occasion.

Ingredients

Scale

Main Ingredients

  • 250 grams fresh paneer, cubed
  • 1 cup green peas (fresh or frozen)
  • 3 medium ripe tomatoes, finely chopped or pureed
  • 1 large onion, finely chopped
  • 1 tablespoon ginger-garlic paste (equal parts minced ginger and garlic)
  • 2 tablespoons oil or ghee
  • 2 tablespoons fresh cream or yogurt
  • Salt to taste

Spices

  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon red chili powder (adjust to taste)
  • 1 teaspoon garam masala

Garnish

  • 2 tablespoons fresh cilantro (coriander leaves), chopped

Instructions

  1. Prep the Ingredients: Finely chop onions and tomatoes (or blend tomatoes into a smooth puree for silky gravy). Cube the paneer into bite-sized pieces, set aside. Prepare green peas by thawing if frozen. Make ginger-garlic paste by crushing or finely chopping equal parts ginger and garlic.
  2. Sauté the Base: Heat oil or ghee in a pan over medium heat and add cumin seeds. When they splutter, add chopped onions and sauté until translucent and golden brown. Add ginger-garlic paste and cook for another minute until fragrant, building the flavor foundation.
  3. Add Tomatoes and Spices: Mix in chopped tomatoes or puree. Cook it down until oil separates from the masala. Sprinkle turmeric, cumin powder, coriander powder, and red chili powder. Stir and cook on medium heat to toast the spices and release their flavors.
  4. Cook the Peas and Paneer: Add green peas and a splash of water to soften them. Cover and simmer for about 5 minutes. Gently fold in paneer cubes, avoiding breaking them, and simmer for another 3-4 minutes to absorb the flavors.
  5. Finish with Cream and Garam Masala: Lower the heat and stir in fresh cream or yogurt carefully, avoiding boiling to prevent curdling. Sprinkle garam masala and chopped cilantro. Adjust salt to taste before serving.

Notes

  • Use fresh, firm paneer to avoid crumbling during cooking.
  • Toast spices on low heat to unlock richer flavors without bitterness.
  • Avoid overcooking peas; keep them tender but slightly crisp.
  • Add cream or yogurt off the heat to maintain smoothness and prevent curdling.
  • If the tomato base is too acidic, add a pinch of sugar to balance the tanginess.

Nutrition

Keywords: Matar Paneer, North Indian, vegetarian curry, paneer recipe, green peas curry, Indian cuisine, creamy gravy, paneer peas curry

Find it online: https://marygourmet.com/matar-paneer/